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A low-fat fish that is a member of the drum family, found along the southeastern coast of the United States and in the Gulf of Mexico.

A small saltwater fish belonging to the herring family that is native to the Mediterranean Sea and the English Channel.

A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared.

A variety of fish that is common to the Pacific Ocean, most notably the Hawaiian Islands. Opakapaka, also referred to as opaka-paka, pink snapper or crimson snapper, is a fish with a light brown outer skin and a light pink colored flesh that is firm in texture.

Trout fillets or whole fish that is cured and flavored with smoke from burning aromatic wood. The smoke from the smoldering wood gives the trout a sweet, mild flavor and a tender, moist texture.

A type of fish that is distinguished from other fish by their shell. The shell is a type of external skeleton that gives protection and structural support to the shellfish.

A traditional Mediterranean fish stew made with a variety of fish and seafood, such as lobster, scallops, shrimp, clams and mussels, which are typically cooked in saffron flavored broth.

A low-fat fish that is a member of the drum family, found along the southeastern coast of the United States and in the Gulf of Mexico.

A fresh water fish that is found in the Great Lakes and other large lakes in the upper United States and Canada.

A saltwater fish, related to the tuna, with an oily, soft, pale flesh, that is sometimes pink, which when cooked, becomes flaky and firm with an off-white color.

A saltwater game fish from the North Pacific. The lingcod has lean, flaky white meat that is mild flavored and is available in fresh or frozen fillets.

Raised in the cold waters of northern oceans, this species of fish is a member of the Salmonidae family, which salmon and trout are also.

A common food in the Philippines made with anchovies, shrimp and other species of fish that are salt-cured and fermented to be served as a condiment or a seasoning in a variety of food dishes.

talapia, tolapia, tilopia,

A warm water fish that has a medium textured, dark flesh that turns brown when cooked. It has a good flavored flesh, which has a high fat content.

An anadromous fish, meaning it matures in saltwater but migrates to freshwater to spawn. It is a very small silver colored fish, which has a tint of green coloring on its back.

A small, young, saltwater fish with soft edible bones, found in the Mediterranean. There are other small, young saltwater fish found that are called sardines but they are not true sardines, such as the Pacific and Atlantic herring, blueback herring and sprat.

A round saltwater fish with a flesh that is firm and flaky textured. Mild in flavor, the Sea Bass can be cooked by broiling, baking, frying, or steaming and makes a good fish for cooking whole.

A lean fish with a coarse texture and delicate flavor, consisting of a large family of fish found in temperate and tropical waters all over the world.

A fish found in the Atlantic and Pacific oceans, having a large round profile with raw flesh that is multi-colored.